The first question is usually, “Wait…corn cookies?” Most people have never had one before, yet after a single bite, they understand exactly why they’re so special. The cornmeal adds a subtle sweetness and buttery richness that feels nostalgic and comforting, while the brown butter brings a warm, nutty depth that makes each layer taste absolutely delicious.
I wanted to create a dessert that felt different from a traditional cake but was just as impressive. Instead of soft cake layers, this recipe uses thin, crisp cornmeal cookies stacked with fluffy honey cream cheese frosting and finished with a layer of bright raspberry jam.
Why You’ll love this Recipe
You should be sold at the word “Brown Butter”, but if you need more than that, then let me explain. This is a fun and unique alternative for a cake that is perfect for a summer gathering or birthday celebration. It has the perfect blend of a crisp texture with some chewiness. The cornmeal that isn’t sweet is paired perfectly with the sweet honey whipped cream cheese frosting and tart raspberry jam with each bite.
Ingredients You’ll Need
- Brown butter: This brings the cookie cake to a whole new level. There is something special about the nutty aroma and flavor that brown butter brings that balances out the texture of the cornmeal when met with a little touch a sweet honey.
- Light brown sugar
- White granulated sugar
- Honey
- Egg and Egg yolk: The extra egg yolk adds for a soft chewy interior texture.
- Sour cream
- Vanilla extract
- All purpose flour
- Cornmeal
- Cornstarch, baking soda, and salt
- Whipped cream cheese: Bring a little tang to the frosting.
- Powdered sugar
- Raspberry jam
How to make this delicious bakery worthy dessert at home
What Is a Corn Cookie?
If you’re new here, corn is my absolute FAVORITE. Corn muffins are a popular treat in the summertime but I wanted to create a dessert for the summer that involved corn. Despite the name, a corn cookie isn’t made with whole kernels of corn. Instead, it’s typically made with cornmeal, corn flour, or freeze-dried corn powder, which gives the cookie a subtle toasted corn flavor and a uniquely tender texture. Corn cookies are known for their rich buttery taste, slightly crisp edges, and sweet-and-savory balance, adding a touch of raspberry jam gives the perfect tart addition.
Why Thin Cookie Layers Work So Well
Thin cookie layers create a completely different dessert experience than a traditional cake. Instead of thick, soft layers, each cookie adds a delicate crispness that contrasts well with layers of honey cream cheese frosting. The thin layers give a stunning appearance when you cut into the cake and creates a well balanced ratio of cookie to frosting ratio.
Tips for Making the Best Corn Cookie Layer Cake
Brown the Butter Properly
Brown butter is one of the star flavors in this recipe. Cook it until golden with visible brown specks and a rich nutty aroma. Be careful not to burn it, as burnt butter can introduce bitter flavors. If you start with a burnt flavor profile, this dessert won’t turn out how you want it too.
Don’t skip the Chill Time
I know it’s hard to wait for a dessert and this recipe tortures you with two chill times, but it is so worth it. Because the dough contains melted brown butter, chilling helps prevent excessive spreading and creates more uniform cookie layers before baking. The 4-hour chill period is essential. During this time, the frosting firms up and the flavors come together while the cookie layers soften just enough to create a perfect texture that will be easy to cut.
Make It Ahead
This Layered Corn Cookie Cake Recipe with Raspberry Jam & Honey Frosting gets better overtime, making it the perfect make ahead dessert for an event. When storing in the refrigerator, make sure you cover thoroughly with plastic wrap keeping any air from entering to prevent it from drying out.
Let’s Start Baking!
Layered Corn Cookie Cake Recipe with Raspberry Jam & Honey Frosting
Ingredients
Brown Butter Cornmeal Cookie:
- 1 cup unsalted butter, browned and slightly cooled
- ¾ cup light brown sugar (150g)
- ¼ cup white granulated sugar (50g)
- 1 tbsp honey
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 2 tbsp sour cream, room temperature
- 2 tsp vanilla extract
- 1 ⅔ cups all purpose flour, spoon and leveled (210g)
- ½ cup cornmeal
- 1 tsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
Whipped Honey Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened (113)
- 5 oz whipped cream cheese, room temperature (150g)
- 1 ½ cup powdered sugar, (185g)
- 1 ½ tbsp honey
- 1 tsp vanilla extract
- pinch salt
Raspberry Jam:
- ¼ cup raspberry seedless jam, warmed
- 1 tbsp water
Instructions
Brown Butter Cornmeal Cookie:
- In a light-colored saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until golden brown specks form on the bottom of the pan and the butter smells nutty and fragrant, about 5–7 minutes. Remove from heat and allow to cool for 15–20 minutes (you want it to be slightly warm).
- (See note before starting) In a large mixing bowl, combine the cooled brown butter, brown sugar, granulated sugar, and honey. Whisk until smooth and glossy.
- Add the egg, egg yolk, sour cream, and vanilla extract. Mix until fully combined.
- Fold in the flour, cornmeal, cornstarch, baking soda, and salt into the wet ingredients until fully incorporated and no flour streaks are left. Cover and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. (SEE NOTE). Roll each ball of cookie dough and place TWO cookies per sheet. Place a sheet of parchment paper on top followed by a larger round about (I used a 6 inch cake pan) and push completely down. Gently peel back parchment paper and repeat for all cookies.
- Bake for 9–11 minutes or until the edges are lightly golden and the centers are set. The cookies will spread!
- Allow the cookie layers to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Whipped Honey Cream Cheese Frosting:
- While the cookies are cooling, make your frosting. In a large bowl, beat the softened butter until smooth and creamy. Add the cream cheese and beat until fully incorporated.
- Mix in the powdered sugar, honey, vanilla extract, and salt. Beat on medium-high speed for 2–3 minutes until light, fluffy, and spreadable. Set aside.
Raspberry Jam:
- In a small bowl, place the raspberry jam and water together. Microwave for 15-30 seconds, remove and stir. The mixture should be loose and pourable.
Assembly:
- Place a quarter size of frosting onto a serving plate or cake standing followed by one cookie layer. Spread a thin, even layer of honey cream cheese frosting over the cookie. Repeat with the remaining cookie layers, stacking as you go. Reserve a small amount of frosting for the top layer if desired.
- Spread the thinned raspberry jam over the top of the cake, allowing some of it to gently drip toward the edges.
- Refrigerate the assembled cake for at least 4 hours before slicing.
- Slice and serve chilled or allow the cake to sit at room temperature for 15–20 minutes before serving for a softer texture.
Notes
- Weigh your bowl you are using before starting! This is SO important because you want the cookies to be as even in shape as possible. Once your dough is made, subtract this weight from the weight of the beginning of the recipe then divide.
- (Bowl with dough – Bowl empty ÷ 8 = X)
- You have to chill the dough. The cookies are designed to spread and chilling the dough will help the dough not spread too much while baking.
- Chilling the cake for at least 4 hours or overnight will lead to the best result. The texture of the cake will slide if it is not firm before cutting.
Did you make this recipe? Share your thoughts and your creation down below!
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